Name: Lemon Herb Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Baby spinach; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 clove Garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Bowl

Tender pan-seared chicken breast seasoned with zesty lemon and aromatic herbs, served over a bed of fluffy quinoa and crisp garden vegetables.

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NUTRITION

Protein

49.9g

Fat

12.3g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Baby spinach

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is resting, mince the garlic clove and whisk it together with the remaining olive oil and lemon juice in a small bowl to create the dressing.
4
Dice the cucumber into small cubes and slice the cherry tomatoes in half.
5
Slice the rested chicken breast into thin strips against the grain.
6
Assemble the bowl by layering the baby spinach and cooked quinoa at the bottom.
7
Arrange the sliced chicken, cucumbers, and cherry tomatoes on top of the quinoa base.
8
Drizzle the lemon-garlic dressing over the entire bowl and serve immediately while the chicken is still warm.